Like most people, when I entertain it's usually on weekends and most often in the evening. Every so often, however, I break this pattern, and last week was one of those times. I invited friends to come to an early morning coffee to meet a young woman new to town. Although everyone worked, we were each able to carve out an hour on a Monday morning.
This was definitely entertaining at its simplest, and yet I can't remember having a better time. Along with cups of steaming brew, I served a single sweet treat -- a toasted almond pound cake. It took me only 10 minutes to clean up after this leisurely event, and while doing so I resolved to plan another soon.
The almond pound cake turned out to be an ideal confection to serve. Buttery and moist, it was prepared traditionally with butter, sugar, flour and eggs, along with an unexpected addition of some ground toasted almonds. A hint of lemon provided another interesting flavor note. The cake was dressed up with a double glaze; warm apricot preserves were brushed over its top, then an icing of powdered sugar and lemon juice was added.
Although this cake, which can be baked and iced a day ahead, was a perfect choice to serve for my morning get-together, it could star in other roles. Serve slices topped with vanilla ice cream and some of the season's first strawberries to end a nighttime meal, or pack it up and take it on an early spring picnic.
Betty Rosbottom is a cooking school director.
